1970-01-01Selections73721011Selections162015-05-14B110: Wee HeavyErik Borg2015-04-182015-04-192671.29239832502.22325920000002015-04-13Eriks ny udstyr 108 l3956.2178557917.123168010.12000000.0000000013578.179260590.00000007.00000001439.579761733.81382784.00000000.00000002772.7338818270.51062260.000000080.0000000100.00000002015-04-13Scottish Export 80/-Scottish and Irish AleBJCP 20083901.04000001.05400001.01000001.016000015.000000030.00000001.50000002.30000009.000000017.00000003.90000005.0000000Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales. Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing. The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peatsmoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.Aroma: Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.
Appearance: Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy offwhite to light tan-colored head.
Flavor: Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.
Mouthfeel: Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.Orkney Dark Island, Caledonian 80/- Export Ale, Belhaven 80/- (Belhaven Scottish Ale in the US), Southampton 80 Shilling, Broughton Exciseman’s 80/-, Belhaven St. Andrews Ale, McEwan's Export (IPA), Inveralmond Lia Fail, Broughton Merlin’s Ale, Arran Darkhttp://www.bjcp.org2015-04-13Single Infusion, Full Body1207.546430364.4000000212.0000000167.00000005.4000000172.40000000100.00000000010.0000000640.00000000Simple single infusion mash for use with most modern well modified grains (about 95% of the time).2015-04-13steps74321171492steps162015-04-13Mash In02893.9023168149.000000060.00000000.00000000.00000000.12000003956.2178557167.00000000.00000000.000000064.40000000.00000001207.5464303161.85919170.00000002015-04-17Mash Out20.0000000170.600000010.000000015.00000000.00000000.12000003956.2178557167.00000000.0000000154.400000064.40000002893.90231681207.5464303170.60000000.0000000103956.2178557917.12316800.12000002015-04-17Malt000.000000016.00000003.000000075.00000000.00000000.0000000001.50000004.0000000120.000000011.70000000.000000000100.000000060.00000001.50000002015-04-13Keg45.00000001Forced Carbonation100.0000000Keg with forced carbonation which is the method used by most home brewers with kegs2015-04-13Ale, Two Stage68.000000068.000000041.000000041.000000065.000000037.400000065.000000037.4000000114.000000012.00000007.000000030.000000012015-04-13Ingredients740511718213Ingredients162015-04-17Pale Ale Malt, Maris Otter (Thomas Fawcett)United KingdomThomas Fawcett & Sons01585.5478688663.15059843.000000082.50000000.000000054.9171926011.50000003.0000000120.00000009.40000000.000000001100.0000000Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.90.00000000.3781823Pale Liquid Extract2015-04-17Pale Ale Malt, Maris Otter (Crisp)United KingdomCrisp Malting Group011763.6984000313.93831523.299492481.50000000.000000025.9980326021.50000002.800000050.000000011.70000000.000000001100.0000000Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.90.00000000.2605319Pale Liquid Extract2015-04-17Caramunich I (Weyermann)GermanyWeyermann01518.527329684.657523245.685279277.90000000.00000007.0107054030.00000005.50000000.00000000.00000000.00000000010.0000000German crystal malt. Adds maltiness, flavor, color and aroma. 90.00000000.30844262015-04-17Munich Malt (Castle Malting)BelgiumCastle Malting01881.849200049.383555212.182741180.00000000.00000004.0895782041.30000004.500000072.000000011.50000000.00000000160.0000000Rich, golden malt. Provides a modest colour increase toward a nice, golden-orange colour. Adds a pronounced grainy malty flavour to many beer styles without affecting the foam stability and body. Is also used in small quantities in combination with Château Pilsen 2RS to produce light colour beers, improving the malty flavour and giving the beer a richer colour. Enhances the taste of character beers.
Use for: Pale ale, amber, brown, strong and dark beers, bocks.90.00000000.15592222015-04-17Caramunich III (Weyermann)GermanyWeyermann01828.938248049.250599976.142132080.07000000.00000004.0785678050.00000004.70000000.00000000.00000000.00000000010.0000000German crystal malt. Adds maltiness, body, aroma and color.90.00000000.30844262015-04-17Barley, FlakedUS01324.508372538.80136481.675126970.00000000.00000003.2132400061.50000009.00000000.000000013.50000000.00000000120.0000000Adds significant body to Porters and Stouts. High haze producing protein prevents use in light beers.90.00000000.5102910Carafoam2015-04-17Roasted Barley (Thomas Fawcett)United KingdomThomas Fawcett & Sons01134.04107848.3644736507.614213274.00000000.00000000.6926834071.50000003.00000000.000000013.00000000.00000000010.0000000Deep roasted barley - adds the dry bitter flavor characteristic of Irish Stouts.90.00000000.46493182015-04-13Goldings, East KentUnited Kingdom125.40000003.500000081.8181817130.33728946.349313235.000000060.00000000.0000000Used for: General purpose hops for bittering/finishing all British Ales
Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor
Substitutes: Fuggles, BC Goldings
Examples: Bass Pale Ale, Fullers ESB, Samual Smith's Pale Ale
20.24183998015.10291422015-04-13Klar urt1Clarity3990.0316836123.0000000845.345695794.00000000.20000000010.00000001091970-01-23Goldings, East KentUnited Kingdom125.40000003.500000018.1818183130.33728941.410958535.000000010.00000000.0000000Used for: General purpose hops for bittering/finishing all British Ales
Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor
Substitutes: Fuggles, BC Goldings
Examples: Bass Pale Ale, Fullers ESB, Samual Smith's Pale Ale
1.630915310015.10291422015-04-17Servomyces Mix4Fermentation3990.0316836117.0000000845.345695790.00000000.38000000010.000000010112015-04-17Flaskegas (kun for omkostningsberegning)4Opvarmning3990.031683648.00000001690.6913913169.800000018.0000000000.000000010122015-04-17Newcastle Dark Ale Yeast (71 g)Mangrove Jack'sM030110.00000001.50000007.000000060.54000001312015-04-182015-04-051425.000000065.000000072.000000064.400000071.600000000052015-04-05Full bodied British Ale stylesNewcastle Dark Ale Yeast successfully brings classic cask ale production into the homebrew or craft setting. This is a top-fermentation strain well suited for fermenting British ales, particularly dark and full bodied ales, mild brown ales and Scottish Heavy ales. Selected to not over attenuate, this strain will stop short of the low end gravities exhibited by other yeast strains. Dark fruity esters are pronounced when fermented at the appropriate temperature. Care should be taken to adjust hop bitterness to ensures it suits the ester character and complements the fuller bodied finish.12001.09500001.01500001.01500001.01500003381.38278271.0740000For meget malt til mæskegrydens diameter.
Kollapser og giver stucked mash ved lautering.
Remove from inventory foretaget30.00000002.40000005.20000006.00000001.010000030155.000000001.00000000.000000003381.38278273991.384236680.000000020.000000010.00000001.050000011